Arkansas PBS > Programs > Cooking on the Wild Side > s04 > Cooking on the Wild Side October 2015

Cooking on the Wild Side October 2015

Double Dipped Battered Onion Rings

  • 3 to 4 large onions
  • 4 eggs, lightly beaten
  • 1½ c. buttermilk
  • 1½ c. flour
  • 12 oz. bottle good quality dark ale
  • ¼ c. paprika
  • oil (for deep-frying)
  • 3 tsp. salt
  • 1 tsp. garlic powder
  • 2 tsp. coarse ground pepper

Peel onions and slice into wide slices. Separate slices into rings. Mix flour, paprika, 2 teaspoons salt, pepper and garlic into large bowl, plastic bag or paper bag. Set aside. Mix eggs, buttermilk, ale and 1teaspoon salt in large bowl. Heat oil in deep heavy pot to about 350°. Dip onion ring in egg mixture, then flour mixture and repeat process. (It is important to double dip the onion rings.) Drop a few at the time into the hot oil. Cook until golden brown. Remove to paper towel to drain. Sprinkle with kosher salt and serve.

Braised Venison in Red Wine

  • ¼ cup vegetable oil
  • 3 lb. boneless venison roast
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ¼ lb. sliced pancetta or diced smoked bacon
  • 1 onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 6 cloves garlic, sliced
  • 1 Tbsp. thyme
  • 1 Tbsp. rosemary
  • 2 Tbsp. tomato paste
  • 2 cups red wine
  • 1 cups water

Brown meat in vegetable oil and set aside. Add pancetta and cook until brown. Add onion, carrot and celery. Cook until soft. Add garlic, spices and tomato paste. Add wine and cook until mixture is reduced to half. Add water, mix well. Add meat, cover pot and simmer about 3 hours. When done, remove meat from pot. Boil sauce until reduced by half. Slice meat and return to sauce before serving.

Lucky Hunter Venison Stew

  • ½ lb. bacon, sliced
  • 1 c. flour
  • 4 Tbsp. butter
  • 1 bay leaf
  • 1 large onion, chopped
  • 1 tsp. salt
  • 1 c. Burgundy + ¼ c.
  • 1 (28 oz.) can diced tomatoes
  • 5 cloves garlic, sliced
  • 1 tsp. pepper
  • 1 c. water
  • 2 Tbsp. prepared horseradish
  • 2 lb. venison, cubed
  • 1 tsp. garlic granules
  • 1 Tbsp. rosemary
  • 1 (8 oz.) pkg. mushrooms

Cook bacon and onions in Dutch oven until bacon is done and onions are soft. Remove from pan. Mix flour, salt, pepper and garlic granules in re-sealable plastic bag. Place a few cubes of venison in bag and shake to coat. Add half the butter to Dutch oven. Brown venison cubes a few at a time. Remove from kettle when browned and add to bacon/onion mixture. Continue until all venison is browned. Deglaze kettle with ¼ cup Burgundy wine. Return venison and bacon mixture to kettle. Add all remaining ingredients. Lower heat and simmer for 1 ½ hours.  Serve over rice or noodles.